Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pinion Estate in Mesquite, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Cut off the tops of the tomatoes and scoop outthe centers.
  3. Combine tomato pulp, parsley, salt and onion and mix well.
  4. In a small skillet melt the butter and fry shrimp for a few minutes.
  5. Add tomato mixture then fill tomatoes with this mixture.
  6. Melt a small amount of butter and stir in bread crumbs.
  7. Dot tops of tomatoes with breadcrumbs and bake for 20 minutes.

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